LEMON CURD & RASPBERRY BREAKFAST “CHEESECAKE” ** Save the recipe below ** INGREDIENTS: GRANOLA: * Nuts: Hazelnuts, Almond, halved * Sunflower Seeds * Rolled Oats * 0.5tsp Ground Cinnamon * 0.5 tsp Ground Ginger * Pinch of Nutmeg * Drizzle of Olive Oil * Drizzle of Honey * Pinch of Sea Salt (@maldonsalt always😍) * Handful Mixed Dried Fruit * Handful Chocolate Pieces * Squeeze of Lemon Juice LEMON CURD: * 3 Egg Yolks (@clarence_court always🤍) * 100g Caster Sugar * 50g Unsalted Butter * 50ml Lemon Juice * 1tsp Lemon Zest TO SERVE: * Thick Greek Yogurt * Fresh Raspberries * Fresh Mint METHOD: * Pre-heat oven to 180°. Mix all granola ingredients, excluding dried fruit and chocolate, in a bowl and spread out on a greaseproof-lined baking tray. Toast in the oven until golden (you can stir midway-through, but be gentle so as to keep some of the granola chunks that form). * Once cooled, mix in dried fruit, chocolate pieces and lemon juice. * Whilst the granola is in the oven, combine all lemon curd ingredients into a glass bowl and create a Bain-Marie on the lowest heat setting. Keep whisking the curd and, slowly but surely, it will start to thicken (do not be tempted to turn up the heat or to stop whisking as it will curdle the eggs!). This can take 10-15 mins. Once starting to thicken, remove from the heat and set the glass bowl over ice-water to cease cooking. The curd will continue to thicken as it cools. * Assemble your breakfast cheesecake with alternating layers: granola, Greek yogurt, lemon curd, macerated raspberries, repeat. Finish with halved raspberries, a sprinkling of granola and fresh mint leaves!